Q: Just read the article on organizing a freezer. Loved the containers used, especially the clear ones beside the ice maker. Have never seen anything like that in the store. Could you provide source information for the containers, please.
I've been to a lot of Japanese restaurants where the noodle soups have an option of udon or soba noodles. While they're both Japanese noodles and are sometimes used interchangeably, there are quite a few differences between the two. Here's what you need to know!
Q: I am currently living a car-free life in a mid-size town. I'm finding it difficult to get produce home in decent shape, especially softer fruits like peaches and tomatoes. Anyone have tips for transporting this softer produce by mass transit or bike? Is a market basket with some rigidity better than a reusable shopping bag?
Q: Other than the variations in levels of spice, is there any reason to adhere to the specific chili pepper called for in a recipe? For instance, could I substitute a habañero or jalapeño pepper in an Asian recipe that calls for a bird's eye chili (and vice versa?) Or are the flavor profiles of these peppers very different?
Q: I accidentally grabbed a bottle of soy paste instead of soy sauce when picking up Asian staples in Chinatown recently. It's thick in consistency, closer to oyster sauce or ketchup than soy sauce. I've never seen this ingredient before in any recipe — how do I use it up?